June 23, 2009

I made these cupcakes for a coworkers birthday last month with dulce de leche from my trip to Argentina. They came out kind of misshapen because I overreached and tried to have too much going on. I wanted the cake part to have both melted chocolate chips and a dulce de leche center; however the chocolate and dulce de leche both sank to the bottom, hardened, and stuck to the pan. The crumb was also very crumbly, so the cakes fell to pieces when I tried to remove them from the pan. Hence they were very misshapen and small and sad looking, but no one really seemed to care. Coworkers thought they were delicious anyway. Especially the frosting, which I whipped half a jar of dulce de leche into!

I don't remember the recipe so well anymore, so I'm going to leave it out. Suffice it to say, dulce de leche frosting would go well with any standard vanilla or chocolate cupcake recipe. To make the frosting, combine a lot of butter, a lot of dulce de leche, a little powdered sugar, a little milk, and scant vanilla until the taste and consistency seems right to you.

As for the leftover crumbs and scraps, I formed it into a "cupcake detritus ball" and left it in the fridge for some sinful snacking.